Valentine'S Day Sorbetto

• Rose Bud Method:
• 3 cups Water
• 3/4 cup Dried Rose Buds*
• 1/2 cup Fresh Mint Leaves (chopped)
• 1 cup Sugar
• 1 1/2 tsp Fresh Lemon Juice
• Rosewater Method**:
• 1 1/2 cups Water
• 1 1/2 cups Rosewater
• 1/2 cup Fresh Mint Leaves (chopped)
• 1 cup sugar
• 1 1/2 tsp Fresh Lemon Juice

1. Combine water, roses, mint and sugar in a sauce pan and bring to boil.
2. (If you are following the Rosewater method add the Rosewater after you remove the mixture from the stove and have strained out the mint leaves.)
3. Once the pot reaches the boil reduce heat and simmer for 3-5 minutes.
4. Remove from heat and strain into another container to cool. Discard solids.
5. Once the liquid has reached room temperature, place in the refrigerator and cool for several hours.
6. Add the lemon juice as you mix the liquid in the ice cream maker or before you place in the freezer if you don't have a machine and opt to do this by hand.
7. Follow ice cream maker instructions from this point OR transfer to a freeze proof bowl and place in the freezer. Every 1-2 hours stir/ mix the Sorbetto to prevent freezing into solid block. You're trying to achieve a consistency something between soft serve ice cream and shaved ice.
8. * You can find dried Rosebuds at an Asian grocer or a specialty tea shop. If you would prefer to use prepared Rosewater, you should follow the rosewater method above.
9. ** The Rosewater Method will not produce the same beautiful colour as the Rose Bud Method.

water, sugar, lemon juice, rosewater, water, rosewater, sugar, lemon juice

Taken from www.epicurious.com/recipes/member/views/valentines-day-sorbetto-50123336 (may not work)